Monday, February 25, 2013

Bread and Salt

I've baked bread for many years beginning back when my children were small with a honey-oatmeal bread recipe my friend found in the Chicago Sun-Times. Since then, I've tried all sorts of breads and rolls. And without fail, even if the result wasn't stellar, it was edible.

Until yesterday.

Yesterday, I ignored my instincts and followed the recipe exactly. It was a new recipe for a roasted garlic-rosemary artisan bread that sounded so delicious I threw caution to the winds and just went with it.

Bad idea.

As a matter-of-course, I drastically cut or eliminate salt from almost everything I make. But this was a new recipe and I rolled with the directions.

Bad idea.

The bread was sooooo salty not even the hunk could choke it down. I double checked that recipe twice. I tracked down other recipes by the same source. It wasn't a typo. All their recipes called for 1 1/2 TABLESPOONS of kosher salt.

I may (at some time in the future) try this bread again -- minus the salt. But for now, I believe I'll go back to my old honey-oatmeal standby. I might try the new artisan techniques. But I'll never again ignore my instincts when they're clamoring.

Want to know more?

Anny Cook

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Anny Cook's Webpage

Reader, author, wife, parent and grandmother, Anny Cook fits it all in her busy life. Now officially retired, she started writing in 2005 when she found herself at loose ends after yet another move. To date she has twenty-three published titles ranging from a Quickie, Everything Lovers Can Know to a plus novel, Shadows on Stone. She has three series—Mystic Valley, Flowers of Camelot, and Tuatha Treasures.